Chicken tandoori tikka is a classic, party recipe. I developed it as a starter for parties and get-togethers. I usually skewer and air-fry it. It can be prepped and marinated 2-3 days earlier. It is quite versatile as a dish and can be served in wraps as well. When I started weight training, this is one of the favourites that came up in the low-carb, protein-rich recipes. It is a hit at all my parties, and a favourite among my friends and family. The leftovers can also be cut and used in a sandwich, or in a salad.
It can also be used for meal prep as it can be marinated and kept in the fridge for upto a week.
How to prepare chicken tandoori tikka in 3 steps?
- Marinate the chicken well with ground ginger, garlic, green chillies, Kashmiri red chillies, salt, and lime juice.
- After 30 min, mix hung yogurt with the rest of the spices and let it marinate overnight.
- Grill and serve with coriander mint chutney, onion rings.
What to serve with chicken tandoori tikka?
Pairs well with a variety of breads and rice. Serve alongside naan, tandoori roti, rumali roti, jeera rice. To make it a full meal, serve alongside dal tadka.
Check out other chicken recipes like chicken xacuti curry , Kerala chicken roast and other grills like portuguese chicken.
Chicken Tandoori Tikka – Classic Staple
Ingredients
For First Marinade
For Second Marinade
For Grilling
For Serving
Instructions
-
Cut boneless chicken thighs into cubes, wash 3-4 pieces at a time and drain it. Make sure it's drained well, pat dry it with a chicken towel after washing.
-
Grind all the ingredients listed under first marinade to a coarse paste without adding any water. Rub generously over the chicken thighs and rest for 20 to 30 min.
-
In a bowl, mix hung yogurt with rest of the ingredients (except ghee) to a smooth paste. Rub over the chicken. Add ghee and mix. Let it marinate overnight in the fridge for best results. Or let it marinate for a minimum of 4 hours. Before cooking, bring to room temperature.
-
Place chicken in a bowl. Heat a small piece of charcoal until red hot. Place the chicken in a large bowl and in the middle, make space and place a small steel bowl inside the chicken bowl. Now place the charcoal in the steel bowl. Pour a few drops of ghee over the charcoal. Immediately cover lightly and let it sit for 20 min to give the smoky flavour.
Cooking Method 1
-
Skillet + Air Fryer
Heat a heavy skillet and add 2 tbsp ghee. Spread the chicken in a single layer. Cook on high heat for 3 to 4 min until lightly browned. Flip and cook the other side. Transfer to air fryer. Air fry at 160°C for 8 min. Then for extra browning, increase the temp to 180°C for 4 to 6 min.
Cooking Method 2
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Pan grill only
Cook on medium high heat, turning occasionally until fully cooked and lightly charred on all sides.
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Rest for few min and serve hot with lime wedges, mint-coriander chutney and sliced onions rubbed with salt and lemon juice.
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Soak wooden skewers in water for 20 minutes, then insert the chicken onto the skewers.
For Leg Piece
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Wash chicken leg pieces, pat dry, and make 3-4 deep cuts with a sharp knife. Marinate and grill in the same manner, it will take slightly longer due to the difference in size.
Note
Chicken thighs are preferred as they are more soft and flavourful. I use organic chicken.
If you're using frozen chicken thighs, make sure you thaw it in the fridge overnight and then bring it to room temp by keeping it outside on the counter. Thaw it completely, do not soak the pieces in water, make sure 3-4 pieces are washed in a bowl full of water.
